Peanut Butter & Jelly Cupcakes
Ingredients:
1 box yellow cake mix (or made from scratch)
3/4 cup soymilk*
1/3 cup applesauce*
1 1/4 cup water
6 oz strawberry jam
Frosting:
1 1/4 cup peanut butter
1/2 cup butter, softened
2 cups powdered sugar
3-4 tbsp. milk
1/4 tsp. vanilla extract
Directions:
Preheat oven to 350 F
Prepare cake mix as directed on box combining all wet ingredients with dry until incorporated and lumps are gone.
*for a healthier/vegan cake sub egg for 1/4 cup soy milk per egg and equal parts applesauce for oil.
Line muffin tin with baking cups. Fill each cup about 1/4 of the way.
Fill each cupcake with 1/2 tbsp of strawberry (or your choice of jam/jelly). This doesn't have to be perfect.
Cover jelly center by filling each cupcake with remaining batter until approx 3/4 full
Place in preheated oven and bake for 20-22 minutes
Cupcakes are ready when toothpick inserted in center comes out clean and tops have reached a golden hue
Peanut Butter Frosting
Mix in the powdered sugar a little bit at a time
Add 1 tbsp of milk at a time, if frosting looks like it's thickening (I added about 4 tbsp total to get the consistency I liked)
Add in 1/4 tsp vanilla extract
Beat frosting for around 3 minutes or until fluffy/spreadable.
After cupcakes have cooled, and frosting is prepared, it's time to have a little fun and frost those cupcakes!
All frosted and ready to go!
Inside view of the tasty little treats
These were a HUGE hit! The peanut butter frosting can be a bit tricky to master but is totally worth it in the end, everyone said that was their favorite part. Using yellow cake also gives it a more pb & j type of taste by mimicking white bread. Overall, these are a huge crowd pleaser - I mean who doesn't love a nice pb & j?!
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